Tsukimi Soba
A moon-viewing bowl with a raw yolk. A reliable 30 minute noodle dinner.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Level
- Easy
Photo: Teresa Wang / Pexels
This noodle dish is flexible, fast and very forgiving for new cooks. Room-temperature eggs cook more evenly, whether you are rolling an omelette or soft-boiling for ramen. Rinse cooked soba under cold water, rubbing gently, to remove surface starch so the noodles stay distinct. A small dish of pickled ginger between bites keeps the palate fresh.
Method
Bring the dashi, soy sauce and mirin to a gentle simmer and season with a pinch of salt; keep it hot.
Cook the soba according to the package, then rinse well in cold water and drain.
Divide the noodles between warm bowls, ladle the hot broth over and top with eggs and nori. Serve at once.
Chef's note
Keep dashi in the freezer in portions for fast noodle nights.
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